Monday, September 19, 2011

Right now...

It’s been a busy, flying-out-the-door, need-more-hours-in-the-day start to the week, as it usually is during the lead up to a new market. But I’m putting down my needle and thread this afternoon and stopping for a wee while, to appreciate what it is to be still - to stop, close my eyes, breathe, and relax.

I’m listening to some rainbow lorikeets fussing about in the banksias’ in our back garden, and can just see a baby bearded dragon sitting as still as stone in the fading sunlight. I baked the most moreish oat, honey and sultana slice late last night, and it’s sitting on a saucer before me, along side a fresh cup of coffee; and I’ve just picked up a book I ordered from the library – ‘Home made Vintage’ by the very clever gals at Cabbages and Roses. Perfect afternoon tea reading.

Preheat oven to 180. Brush a baking tin with butter, and line it with baking paper - set aside.Combine all dry ingredients in large bowl. In a small saucepan over low heat, melt the butter and add the golden syrup. Make a well in the centre of the dry ingredients, and pour butter/syrup mixture, as well as the egg and honey. Mix to combine, then spoon into prepared tin. Bake for about 20 minutes, or until lovely and golden on the top. Allow to cool in tin, then turn out and cut into generous squares. Enjoy!

So nice to sit back and stop for a wee while! Your birds look gorgeous in that Aneela Hooey print! Going to whip poppet up a dress with some of that. Best of luck at your new market...hope you sell up a storm :) x